Carrabba’s Parmesan Crusted Chicken Arugula Recipe

Pound 2 boneless skinless chicken breasts to about ½-inch thickness.
Season both sides with ½½ teaspoon salt and 1/4 teaspoon black pepper.
In one bowl, beat 2 large eggs.
In another bowl, mix ½ cup grated Parmesan cheese with ½ cup panko breadcrumbs .
Dip each chicken breast in the egg mixture, then coat evenly in the Parmesan-panko mixture.
Press lightly to help the coating stick.
Preheat your air fryer to 375°F.
Spray the basket with olive oil spray.
Place chicken in a single layer (cook in batches if needed).
Air fry for 10–12 minutes, flipping halfway, until golden brown and internal temp reaches 165°F.
In a bowl, toss 4 cups fresh arugula and 1 cup cherry tomatoes with 1 tablespoon fresh lemon juice and 2 tablespoons olive oil
Season with a pinch of salt and pepper to taste.
Place the crispy chicken on a plate.
Garnish with s2 tablespoons shaved Parmesan